Pardon Me, But Did Someone Say Broccoli?

By Isaac Toussie

People are saying that food scams are important to watch out for and fraud could also exist on food labeling. I, Isaac Toussie, pardon the thought, think that in these times when so many people are concerned about matters like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and so forth, things like food quality and food awareness may become inadvertently sidestepped. I, Isaac Toussie, feel that Broccoli is a great nutritional resource.

Broccoli is a cruciferous plant that originally came from southern Europe, in the regions by the Mediterranean Sea. Broccoli goes all the way back to ancient Rome, where it was developed from wild broccoli that looked like collard greens, and its name comes from the Latin word brachium for branch. It is one of the most popular vegetables ever, and forms a regular part of most healthy diets around the world, especially in the United States. It is often called a super-food because scientific research continues to uncover one nutritional benefit after another. To begin with, broccoli contains one of the highest concentrations of health promoting sulfur compounds like sulforaphane and isothiocyanates, which increase the livers power to make enzymes that neutralize potentially toxic substances in our bodies. Broccoli is also rich in the powerful phytonutrient antioxidants lutein and zeaxanthin, which are carotenoids found in the lens of our eyes in high concentrations. Furthermore, broccoli provides Vitamins A and C along with folic acid for a healthy heart. Broccoli that is dark green contains more chlorophyll, beta-carotene, and Vitamin C, while more purplish heads contain more flavanoids.

Being from the cruciferous family of vegetables places broccoli among the likes of cauliflower, kale, collard greens, cabbages, mustard greens, and Brussels Sprouts. Some of the more easily available varieties of broccoli include green broccoli, broccolini, broccoflower, broccoli raab, and broccoli sprouts.

I, Isaac Toussie, have my own favorite, which is green broccoli. Green broccoli, also known as sprouting broccoli but called Italian Green or Calabrese Broccoli (named after the famous geographical area of Italy where its reputed to have been first grown ) as well, is the most popular kind of broccoli and the most commonly seen in supermarkets today. Its light green stalks are topped with clusters of dark green, often purplish florets. The word broccolini is an Italian diminutive for baby broccoli, but its actually a cross between green broccoli and kale, and is the best kind of broccoli to serve raw. Broccoflower is a cross between broccoli and cauliflower, being more like cauliflower than broccoli. Broccoli raab is intensely flavorful, and has a pleasant though slightly bitter taste. It has more leaves and a longer stem than common green broccoli, and though its stem is tender and needs no peeling the bottom last inch or so should be discarded because it can be rather wood-like and tough. Otherwise, broccoli raab is just similar enough to regular broccoli to serve as a substitute, usually. Broccoli sprouts are actual sprouts from broccoli seeds, and are popular due to their high volume of healthy phytonutrients.

This article has been posted by Isaac Toussie, just for informational and human interest purposes and not for any medical or advisory purposes. This article does not necessarily reflect the opinions or conclusions of the provider, and the reader should not rely upon the validity of the information contained herein. The reader should consult a doctor, nutritionist, and/or other medical professionals for advice about food, nutrition, diet, and physiology.

About the Author:

Article submitted by Isaac Toussie. Isaac, being a health-conscious individual, submitted this article to promote the awareness of the health benefits of broccoli.

Acai Berry Juice Is Good Stuff

By Pete Marks

Acai has gotten the attention of many athletes, trainers the news media and people who take supplements. Most people who try acai say they enjoy the flavor and its many benefits. To enjoy this beneficial berry you owe it to yourself to try acai berry juice.

Acai berry juice has often been promoted as a weight-loss product and often as a free trial to help lose weight. There are a lot of skeptics that believe acai has no weight loss benefits or will aid in losing weight.

It is very possible that acai may help with weight loss because of the fiber it contains not to mention the essential fatty acids that help the body function at a cellular level. Fiber is often used to help one feel fuller therefore requiring less food. Also many trainers and athletes use acai as part of their daily routine to help them feel more energized. Many would even go as far as to say it is a natural energy drink.

However, there are many things you should know about acai berry juice. It does contain lots of antioxidants which are known to help the body function at a cellular level. Aside from the antioxidants acai fruit contains it also contains many essential compounds, proteins and vitamins and trace elements that may be beneficial to your body.

Acai berry juice is relatively new but has been around for several years. The indigenous population of Brazil has used it for hundreds if not thousands of years and the locals enjoy it and drinks recipes and acai bowls. The natives not only enjoy its benefits but it has been used as a staple in their diet when available. Regardless is quite popular and considered a favorite by many people in Brazil and internationally.

You will find that not all acai berry products are created equally. There are many brands that have added sugars fillers. Fillers can also come as less expensive juices are even filtered water. You should always look for a berry juice is 100% organic pure and reasonably priced.

About the Author:

Please check out the following to discover more about acai berry juice or acai juice.

Foods That Make You Young

By Dr. Mathias Wikenslop

A study done by scientist for the USDA to determine foods that contained the highest level of antioxidants found that the acai berry, artichokes, and beans had the highest levels recorded.

It was also confirmed that already well-known high antioxidant foods such as cranberries and blueberries--the researchers also found that Russet potatoes, pecans and even cinnamon are all excellent--although lesser-known, sources of antioxidants. Antioxidants are thought to fight cancer, heart disease, and Alzheimer's.

"The bottom line is the same: eat more fruits and veggies," says Ronald L. Prior, Ph.D., a chemist and nutritionist with the USDA's Arkansas Children's Nutrition Center in Little Rock, Ark., and lead author of the study. "This study confirms that those foods are full of benefits, particularly those with higher levels of antioxidants. Nuts and spices are also good sources."

The new study is more complete more accurate than previous USDA antioxidant data and includes more foods than the previous study as high tech equipment was used by the researchers. They analyzed antioxidant levels in over 100 different foods, including fruits and vegetables--the new study also includes data on spices and nuts for the first time.

The foods were analyzed and measured for the concentration levels of antioxidants and the capacity per serving of the antioxidants. Research showed the top fruits were the acai berry, cranberries, blueberries, and black berries. The highest levels found in the nut category were walnuts, hazelnuts, and pecans--Russet potatoes, beans, and artichokes were found to have the highest level antioxidant concentration in the vegetable category.

ground cloves, ground cinnamon, and oregano were found to have high amounts of antioxidants. Spices are usually consumed in small amounts, even though many are high in antioxidants.

A study such as this proves very helpful for those looking to increase their antioxidant intake in their foods. However, caution must still be applied as foods that are high in antioxidants does not equate into health benefits--that process is determined by how the body absorbs and utilizes the antioxidant rich foods.

At the moment, there are no government guidelines for people to know many antioxidants to take and what kinds of antioxidants to consume in their daily meals--this is also the case with vitamins and minerals. A major barrier to such guidelines is a lack of consensus among nutrition researchers on uniform antioxidant measurements.

It is encouraged for the time being to eat a variety of fruits and vegetables that have a high concentration of amino acids like acai berry.

About the Author:

For the past 25 years,Dr. Mathias Wikenslop has been looking into all of the beneficial results of the acai berry. He has a detailed acai benefits website where he explains about the best acai berry products on the market today. He also has a acai benefits website that has freeinformation on everything that is related to the acai berry

How To Use Dairy Produce: Part 4 - Eggs (cont).

By Owen Jones

Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Crack an egg into a cup, check and pour into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked: lightly grease an oven-proof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same pan after the whites have set.

Omelettes: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per serving; whip lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of a frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, lift the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid has set, tilt the pan forward and roll the omelette over. Serve immediately on a warm plate. The omelette can be filled with almost anything, before being rolled over.

Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually add to the eggs; add sugar and flavouring to suit your taste; cook in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served up immediately, pour a thin layer of water onto it's surface to prevent a skin forming on top.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife - it should be clean on removal.

Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

About the Author:

For the best gourmet Traditional Welsh Recipes, please visit our website at http://welsh-recipes.the-real-way.com/